TÜRKMEN EROL, N. Et Al. 2006. Effects of prolonged heating an antioxidant activity and colour of honey. Food Chemistry , no.95 , 653-657.

TÜRKMEN EROL, N., SARI, F., POYRAZOĞLU, E. S., & VELİOĞLU, Y. S., (2006). Effects of prolonged heating an antioxidant activity and colour of honey. Food Chemistry , no.95, 653-657.

TÜRKMEN EROL, NİHAL Et Al. "Effects of prolonged heating an antioxidant activity and colour of honey," Food Chemistry , no.95, 653-657, 2006

TÜRKMEN EROL, NİHAL T. Et Al. "Effects of prolonged heating an antioxidant activity and colour of honey." Food Chemistry , no.95, pp.653-657, 2006

TÜRKMEN EROL, N. Et Al. (2006) . "Effects of prolonged heating an antioxidant activity and colour of honey." Food Chemistry , no.95, pp.653-657.

@article{article, author={NİHAL TÜRKMEN EROL Et Al. }, title={Effects of prolonged heating an antioxidant activity and colour of honey}, journal={Food Chemistry}, year=2006, pages={653-657} }